Coconut Tofu Buddha Bowl

Updated at: Thu, 17 Aug 2023 00:07:02 GMT

Step 1

Cook rice according to directions. Keep covered to stay warm. Drain tofu; cut in half lengthwise, then cut crosswise into 6 slices to make 12 squares. Cut each square diagonally to make 24 triangles total. Drain on paper towels.

Step 2

While rice cooks, finely chop cilantro stems; keep leaves whole. Thinly slice shallot, separating into rings. Peel and finely chop 1 tablespoon of ginger. Add coconut to a large nonstick skillet and cook over medium heat, stirring, until coconut is golden, about 2 minutes (watch closely). Transfer to a plate

Step 3

Heat 1/8 in oil in same skillet over medium-high until shimmering. Add shallot rings and cook, stirring, until golden, 3-5 minutes (watch closely) Carefully strain shallot oil into a heatproof bowl (reserve shallot oil for steps 4-6). Transfer leftover fried shallots to plate with coconut. Add cilantro stems and a pinch of salt, toss to combine. Reserve skillet.

Step 4

Coarsely grate 1 3/4 cups carrot into a small bowl and toss with 1 teaspoon each of shallot oil & vinegar; season with salt. Peel cucumber, halved lengthwise, and thinly slice into half-moons. In a second small bowl, combine the chili garlic sauce, all of peanut butter, 3/4 cup water, 1 tablespoon each of vinegar & sugar, and 1/2 tsp salt.

Step 5

Heat 2 tablespoons shallot oil in reserved skillet over medium-high heat until shimmering. Carefully add tofu, season with salt, and cook turning occasionally, until golden, 5-8 minutes. Transfer to a plate.

Step 6

Add 1 tablespoon shallot oil and chopped ginger to same skillet; cook over medium heat, stirring, until fragrant, 30 seconds. Stir in sauce; bring to a simmer. Cook until slightly thickened, 1-3 minutes. Spoon rice into bowls, top with carrots, cucumbers and tofu and drizzle with dressing. Garnish with cilantro leaves and crispy shallot topping!

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